Spares, trimming, cutting, and meat moisture.

Discussion in 'Pork' started by viper, Jul 6, 2011.

  1. viper

    viper Smoke Blower

    I did a couple racks yesterday.  I have a few questions now.  Basically I injected mine, then rubbed, then threw them on.  Trying to stick to the 3-2-1 somewhat close, it was apparent that running at 230F, I was no where near done in the 6 hrs.  Maybe 7 though.  However, I got sleepy and passed out!!!  OOOPS!  So, they ran 3-2-4 or close to that. 

    Flavor was dead on but of course a little dry....duh...  However, my ribs have never really come off with any extreme level of moisture. 

    Questions:

    1.  How do you trim your slabs prior to smoking and what do you do with the extras?  Already know about removing the membrane but I have been leaving the skirt flap on and the ends.  I know some will trim.  I am not sure where though. 

    2.  Is moisture more a product of the meat quality or is there something else I can do to push moisture through the roof?  I already inject and run a water box.  I did foil on this cook as well. 

    3.  How do you cut the ribs up?  I realize we need to cut down the center of each bone but the "other" end is what is confusing.  Do I cut through the bony stuff to make a long piece of meat or trim that end totally off?  Should this be done prior to smoking?  I left it all to try and retain all the moisture I could...

    My glaze seems to end up more sticky/goopy rather than glossy and thick.  Not sure if this means I left my final glaze on too long or if my process is wrong.  I use my homemade sauce (pro level goodness) and mix in a little apple juice to thin it and add moisture..  Maybe that is making the bark slimy? 
     
  2. venture

    venture Smoking Guru OTBS Member

    This a great one for Pops to weigh in on.

    Good luck and good smoking.
     
  3. viper

    viper Smoke Blower

    Thanks.  I think more than anything, i am trying to figure out if I really need to trim off the tips of the ribs and such before smoking and after the fact, where to cut and what to expect.  The rib areas were a given but the ends and the meaty side did have some really small, chewy bony stuff and I was not sure what I did wrong there. 

    As always though, always surprised how much meat is NOT on a rib rack.  We pay more for them than butts yet get less meat per raw lb. 
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Remember the meat it always sweeter closer to the bone.

    I normally cut along the bottom of the bone removing the smaller cartilage and bone at the bottom.  This cut removes that tough hanging strip of meat.  I also remove the flap and the silverskin.  I don't waste the trim, I toss em on the smoker just like the ribs but they tend to be a bit tougher and I like to save them for lunch or dinner the next day.  I know some of the members have posted very good instructions for trimming ribs or cutting them St. Louis Style.  You may want to do a quick search.

    When you foil the ribs do you include a finishing sauce?  I like some combination of apple juice, bbq sauce and honey but there are many options for a good finishing sauce.  Once removed from the foil the ribs may be to moist and kind of hang from the bone so I toss em back on a hot grill or smoker to firm them up.
     
  5. lowbass

    lowbass Fire Starter

    I usually cut the top part of the spares off where they join with the ribs. The part that you cut off is what they chop up to serve as "rib tips". You'll probably want to smoke that part a little longer too since it's a little tougher. I like to slice the the large end into individual ribs. Then I'll slice the small end of the ribs into a piece with the last 4 or 5 ribs.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sometimes you just get a bad cut of ribs. If you do the 3-2-1 and add liquid to the foiling stage I don't see how they could be dry.
     

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